Boil the beetroots. Let it cool down, then slice them up. Place on a serving dish. Whisk a few tablespoons of beetroot juice with vinegar, olive oil and salt in a bowl. Pour all over the beetroots. Keep it in the refrigerator for at least 2-3 hours.

Sprinkle some cheese, onion, walnuts and dill all over them. Arrange few olives at the top of salad before serving.